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["In a colander or a strainer carefully wash, under cold water, the Roe.
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Drain and peel-of the thin film around the Roe.
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Transfer to a medium size bowl.", "Place the bowl with the Roe over a pot or sauce pan with barely simmering water.
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Make sure that the bowl with the Roe doesn't touch the water.
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With a wooden spoon steer the Roe for about 2-3 minutes until all of it is the same light pink color. Let it cool for a little while.", "Pour the oil into a measuring cup.
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Keep the lemon or lime juice, and the Club Soda or Sparkling Water close to your working place.", "Begin steering with a wooden spoon in the same bowl where you partially cooked the Roe. Start with a teaspoon of lemon juice and after that is well mixed, add 2 tablespoons oil to stabilize the emulsification, transfer to a food processor.", "Process, alternating a teaspoon of lemon juice and a few drops of oil at a time.
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Repeat until all of the lemon juice and oil are incorporated and the mixture thickens.To aerate and thin out, shake the bottle with Club Soda and add 1 tablespoon to the food processor and process briefly. Then add salt, black pepper to your taste and diced shallot.
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With the processor running, add the remaining 1 tablespoon of the olive oil in a slow steady stream.", "Remove from the food processor and chill before serving.
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Keep refrigerated not more then for 2 days."]
